Mark Rudich describes himself as a nontraditional student, but maybe that’s because he’s more used to teaching classes than taking them. After several years teaching exercise science to college students in Texas, he’s now part of the first cohort of students in the College of Public Health’s Master in Nutrition Program dietetics concentration, now beginning its second year.
Rudich, who holds bachelor’s and master’s degrees in exercise science, moved to Virginia with his wife four years ago. He left teaching behind and worked for a time as a wellness director at a YMCA, but he wanted to help people more directly. While he says he had often incorporated nutrition into teaching exercise science, he had long been interested in learning more about the subject. He started researching programs and found Mason’s to be a good fit.
For Rudich, a big appeal of the program is that it meets the criteria for the Future Education Model by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Those who complete the master’s program will receive a verification statement that makes them eligible to sit for the registered dietitian nutritionist (RDN) registration exam.
“It’s one of the few in the country right now that follows the new path of becoming dietitians,” Rudich said. “You have to have a master’s degree, and you have to do your rotations while pursuing your degree. So, it’s killing two birds with one stone in two years.”
He also appreciates the small cohort who are pioneering the program. He says faculty in the department have taken to calling them “the Magnificent Seven.”
“I really enjoy the faculty,” he said. “They’re making this program very enjoyable for myself and the other individuals in it. They’re very personable, and they’re passionate. They want to help us succeed in any way.”
Rudich says the rotations and hands-on experiences are also a highlight. The program features three rotations, one each in food service, community, and clinical settings. His first rotation included working with Mason Dining and the nutrition department of Loudoun County Public Schools. This was followed by the community rotation with area nonprofits Food for Others and Food and Friends. He will complete his clinical rotation during the fall and spring semesters.
His time at Food and Friends has been his favorite experience so far. There, he was able to shadow staff dietitians as they met with clients. He also made meal deliveries with the team throughout Southeast Washington, D.C., to clients who have a variety of health concerns such as diabetes and renal disorders. “The programs that they are offering with medically tailored meals are amazing,” he said.
As for where Rudich’s career will take him after graduation in May 2024, he says he is open to many possibilities. He doesn’t rule out teaching again, and he likes the idea of taking his combined knowledge of exercise and nutrition into professional sports, working with a team to improve athletes’ performance. He’s also interested in working in rehabilitation at a hospital.
“It’s always something I wanted to check off my list, being with those individuals trying to heal and better their lives after a traumatic event,” he said. “And now, helping them learn more about nutrition and how that can play a part in their overall well-being, I think, would be very positive.”